ROSEMARY AND GARLIC PAN FRIED KUDU STRIPS
Lockdown day #358🇿🇦 Rosemary and Garlic pan fried Kudu strips, roast baby potatoes, green salad. Perfect way to start the long weekend.
Yet again I’ve cut up my meat that’s supposed to be for biltong making.
Any red meat would work for this recipe.
- 150 – 200 g of meat per person
- 2 garlic cloves, grated
- 4 rosemary sprigs
- oil, for pan frying
Cut up enough meat against the grain into narrow strips. Heat a heavy bottomed pan and add enough oil to cover the bottom.
Put the first batch of meat strips in the hot oil and sprinkle a bit of the garlic and rosemary over. Quick fry on both sides so as to keep the meat juicy and rare (or as to your liking).
Frying in small batches means the meat doesn’t crowd the pan and starts to boil instead of frying.
Once all the meat has been fried serve immediately with starch of choice.
Note:
I put very little salt on meat while cooking.
Recipe and photo: Elsabie Templeton
